Korean salad with sesame dressing

    10 min

    This salad is usually eaten along with Galbi (Korean BBQ short ribs).

    48 people made this

    Serves: 5 

    • 1 ruby gem lettuce
    • 4 spring onions (white part only)
    • 60ml soy sauce
    • 5 tablespoons water
    • 2 teaspoons caster sugar
    • 60ml white vinegar
    • 2 tablespoons sesame oil
    • 1 tablespoon red chilli flakes

    Prep:10min  ›  Ready in:10min 

    1. Wash, rinse and dry lettuce leaves; cut into bite-size pieces and place in a salad bowl. Slice the white parts of the spring onions lengthways into long thin strips (if they curl as you slice them, they are perfectly thin); add the sliced onions to the salad bowl.
    2. In a small mixing bowl, whisk together the soy sauce, water, caster sugar, vinegar, sesame oil and red chilli flakes.
    3. Directly before serving, pour the dressing over the lettuce and green onions in the salad bowl and toss to coat.

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    Reviews & ratings
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    Reviews in English (43)


    I made this recipe for a bridal shower and everyone loved it. I used one head of iceberg lettuce, 1 bag of rice noodles, and one shredded cabbage and broccoli bag for the salad and made the dressing with rice vinager. Thanks for the great recipe!  -  30 Apr 2008  (Review from Allrecipes US | Canada)


    This salad is generally eaten with Korean BBQ meat. This recipe is a perfect dressing, better than I've had at most Korean BBQ restaurants and I got rave reviews from my friends on this dressing when I made it for our Korean BBQ dinner at home. Even my Korean mother asked me how to make it. Make double and save the rest in tupperware and you can use it as dressing on regular salads for later.  -  04 Jan 2009  (Review from Allrecipes US | Canada)


    I doubled the recipe so I can use it as my go-to salad dressing for the next couple weeks. I also added some roasted sesame seed and diced garlic - - a great addition! My lunch tomorrow will be the dressing over soba noodles, sliced leftover chicken breast, shredded carrots, and diced green onions - - can’t wait to try.  -  25 Mar 2011  (Review from Allrecipes US | Canada)